Jlaitila140
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- Dec 3, 2015
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(Sorry originally posted this in the wrong section)
Breakfast stout clone (5th beer brewed) need some help!
recipe: 10Gal AG
27lb Golden promise
3lb flaked oat
2lb Choco breiss
2lb Roasted barley
1lb Carafa III
1lb 120L Carmal malt
2OZ Nugget @60
2oz fuggle @30
1/4 bar unsweetened bakers chocolate and 1/4 bar 72% cacao chocolate @ 15.
2oz fuggle @0
@180 degrees steeped 1/2 lb of fresh roasted coffee in a hop bag for 20 mins... (it is seriously fresh roasted from a buddies coffee farm 3 days prior)
Yeast:
2 WYEAST 1056 in 2 step 2L starter (over 3 days)
Wort tasted great, OG @ 17 BRIX sorry i have a Refracometer and dont trust the SG rating on it
Transfered to fermenter (12 & 1/2 gal SS conical) at 70 deg.)
**** forgot to oxygenate**** oops
Decanted starter, dumped chilled wort into flast and swirled then dumped. Sealed and moved fermenter into home at 74deg (i know a little warm i have already adjusted for my next brew)
Beer fermented EXTREMELY VIGOROUSLY!! after only 6 hours "like a boil"... fermentation only lasted 24 hours at best..... Then completely stopped.. not even a burp after that.
I became suspicious so i tested ended up at 11 BRIX (i've sense baught a Hydrometer and it read 1030) thats only 5% or so ABV... no way not with a giant GB like that.
So on day 5 i pitch another WYEAST 1056 after it swelled thinking my starter wasn't enough.... well not even a burp.
Tested wort every few days stuck steady at 11 BRIX...or 1030
Its been 15 days, still at 1030 now so i opened the fermenter up and this is what it looked like (see pic).... since this is only my 5th brew i;m not to educated on a spoiled batch. When i taste the wort it doesn't fast terrible but it is pungent and a little strong flavored, i contributed that to the coffee not settling out yet, and there is still yeast and trub suspended in the beer (see it settle with every sample in the sample cup) so i can't educatedly say it tastes spoiled because i don't know.... but that layer onto the beer is not like anything i've seen in my other 4 batches that turned out normal, then again this is my first stout, big beer, and anything with any "different" flavorings than basic LHBS offers.
I need some help, this GB wasn't cheap and i don't want to dump it if i don't have to... Please experienced brewers give me some learning
-JJ
Breakfast stout clone (5th beer brewed) need some help!
recipe: 10Gal AG
27lb Golden promise
3lb flaked oat
2lb Choco breiss
2lb Roasted barley
1lb Carafa III
1lb 120L Carmal malt
2OZ Nugget @60
2oz fuggle @30
1/4 bar unsweetened bakers chocolate and 1/4 bar 72% cacao chocolate @ 15.
2oz fuggle @0
@180 degrees steeped 1/2 lb of fresh roasted coffee in a hop bag for 20 mins... (it is seriously fresh roasted from a buddies coffee farm 3 days prior)
Yeast:
2 WYEAST 1056 in 2 step 2L starter (over 3 days)
Wort tasted great, OG @ 17 BRIX sorry i have a Refracometer and dont trust the SG rating on it
Transfered to fermenter (12 & 1/2 gal SS conical) at 70 deg.)
**** forgot to oxygenate**** oops
Decanted starter, dumped chilled wort into flast and swirled then dumped. Sealed and moved fermenter into home at 74deg (i know a little warm i have already adjusted for my next brew)
Beer fermented EXTREMELY VIGOROUSLY!! after only 6 hours "like a boil"... fermentation only lasted 24 hours at best..... Then completely stopped.. not even a burp after that.
I became suspicious so i tested ended up at 11 BRIX (i've sense baught a Hydrometer and it read 1030) thats only 5% or so ABV... no way not with a giant GB like that.
So on day 5 i pitch another WYEAST 1056 after it swelled thinking my starter wasn't enough.... well not even a burp.
Tested wort every few days stuck steady at 11 BRIX...or 1030
Its been 15 days, still at 1030 now so i opened the fermenter up and this is what it looked like (see pic).... since this is only my 5th brew i;m not to educated on a spoiled batch. When i taste the wort it doesn't fast terrible but it is pungent and a little strong flavored, i contributed that to the coffee not settling out yet, and there is still yeast and trub suspended in the beer (see it settle with every sample in the sample cup) so i can't educatedly say it tastes spoiled because i don't know.... but that layer onto the beer is not like anything i've seen in my other 4 batches that turned out normal, then again this is my first stout, big beer, and anything with any "different" flavorings than basic LHBS offers.
I need some help, this GB wasn't cheap and i don't want to dump it if i don't have to... Please experienced brewers give me some learning
-JJ